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Laboratory safety involves recognizing and evaluating hazards, assessing risks, selecting appropriate personal protective equipment, and performing the experimental work in a safe manner. Training must start early in a chemist's career.
In many countries, laboratory work is subject to health and safety legislation. In some cases, laboratory activities can also present environmental health risks, for example, the accidental or deliberate discharge of toxic or infective material from the laboratory into the environment.
What is Laboratory Safety? Safety in a microbiology laboratory is important in the prevention of infection that might be caused by the microorganisms being studied. In addition, many of the reagents, equipment, and procedures used are potentially hazardous.
To protect against this, laboratories that use or store hazardous materials should adhere to the following safe practices: Do not prepare, store, or consume food or beverages in the laboratory. Do not smoke, consume, or store tobacco products in the laboratory.
A key element of planning an experiment is assessing the hazards and potential risks associated with the chemicals and laboratory operations to be used. This chapter provides a practical guide for the trained laboratory personnel engaged in these activities.
As governmental food safety partners increasingly embrace prevention-based approaches to food safety, including widespread surveillance efforts, the demand for laboratories that meet recognized best practices of analytical competency will rise dramatically.
Safe Practices for Food Handling and Storage. Laboratory workers may be exposed to hazardous biological materials, radioactive materials, or chemicals through consumption of potentially contaminated food, drink, or tobacco products.
